Butternut Squash with Honey (Easy Roasted Side Dish)

Last Updated on January 8, 2026 by Sarah

This butternut squash with honey is a simple, reliable side dish that works with so many dinners. Roasted until lightly caramelised, the squash turns soft, sweet and full of flavour. With just honey, olive oil, salt and pepper, this butternut squash with honey is an easy option for a festive table or a fuss-free family meal, adding gentle sweetness and warm colour without any extra effort.

Serve as part of this alternative gluten free Christmas menu and wow your guests this holiday season!

Why you will love this Butternut Squash with Honey

Roasting vegetables is one of my favourite ways of preparing them. They become slightly caramelised, which concentrates their flavour and makes them even more delicious. Butternut squash is especially well suited to this cooking method as it has a natural sweetness. The addition of honey enhances the sweetness, without overdoing it, making this dish a perfect side, especially for meat based dishes.

Whether your main course is savoury or already has a hint of sweetness (like this Turkey with Apples and Onions) this roasted butternut squash side will be the perfect accompaniment.

You could even add it to a salad – toss with baby spinach, feta and roasted walnuts for a delicious and filling salad.

Ingredients needed to make Roasted Butternut Squash with Honey

Serves 4-6 depending on appetite

• 1 large butternut squash
• 2 tbps olive oil
• 1 tbsp honey
• 1 tsp salt
• Black pepper to taste

Ingredients tips and substitutions

Butternut Squash

You will need a large butternut squash for this recipe. It tends to reduce during roasting so you will probably need more than you think.

Butternut squash can be difficult to cut up, but I find that if I rock it to-and-fro while cutting, the knife goes through quite easily.

Olive Oil

I believe that the quality of the oil I use in my kitchen has a great impact on the overall health of my family. For this reason I always try and buy the best quality I can afford.

I like to use olive oil for this recipe, but you could also use avocado oil or even melted butter.

Honey

You can use whatever honey you have to hand. I wouldn’t recommend using an expensive honey here as the flavour will be somewhat masked buy the roasting process.

You can substitute the honey for maple syrup if you wish, you will need to use the same amount.

How to Make Butternut Squash with Honey

Preheat the oven to 220 °C (fan)

Peel, de-seed and cut the butternut squash into approx 1.5 cm cubes (see notes 1).

Line 1 or 2 baking trays with parchment paper and spread the butternut evenly over the tray(s) (see notes 2).

Drizzle the butternut squash with olive oil and honey. Sprinkle over the salt and pepper and stir to evenly coat the butternut.

Roast in the oven for 30-35 mins until slightly caramelised.

Serve hot out of the oven as a delicious side.

Notes:

1. Here is my method for easily preparing a butternut squash:
   • Start by peeling the butternut squash. I do this with a normal vegetable peeler.
   • Remove the top and bottom of the butternut and cut in two width-ways. To easily cut a butternut squash, place it on a chopping board, press gently with the knife and rock the butternut to-and-fro. The knife will easily slice through the butternut. Just make sure your knife is sharp!
   • Cut the bottom half of the butternut in two and remove the seeds with a spoon.
   • Cut both halves of the butternut into 1.5 cm slices and then each slice into 1.5 cm pieces.
2. European baking trays tend to be smaller than the American equivalent so you may need to use 2 trays for this. It is important for the trays not to be over crowded as this will prevent the butternut squash from cooking evenly and caramelising. If using 2 trays make sure to divide the oil, honey and seasoning over both trays.

How to serve Honey Roasted Butternut Squash

I like to serve this side hot out of the oven. It goes especially well with festive dinners, such as turkey. I also like to serve it with a roast chicken to make an ordinary meal feel special.

This roasted butternut squash also goes well with meat in a sauce such as my roasted turkey leg with apples and onions, or my Christmas tagine.

Alternatively, serve cold as part of a salad.

How to store Butternut Squash with Honey

This side dish will keep up to four days in the fridge in an air tight container.

You can also freeze it for up to 3 months. Reheat from frozen in a preheated oven at 180°C for 10-15 mins.

FAQs

Can you make butternut squash with honey ahead?

Yes you can. Store in the fridge for up to four days and reheat in the oven for 5-10 mins at 180°C for best results.

Can you reheat roasted butternut squash in the microwave?

Yes you can, 2 mins on high will probably do it. However, you will lose some texture reheating this way – the butternut will no longer be slightly crispy and will have a tendancy to go mushy. For best results, reheat in the oven at 180°C for 5-10 mins.

Do you need to peel the squash?

Butternut squash skin is edible and full of nutrients, but I find that the texture is not very pleasant. It is best to peel it for this recipe.

Can you add spices?

Absolutely! Add a sprinkle of seasonal spices such as pumpkin spice or another mixed spice blend to add an extra kick of flavour.

Have you tried this recipe? Share your thoughts or any tweaks you made in the comments below.